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Categories:
flour salt paprika pepper stew meat oil onions bay leaf Worcestershire sauce water white wine carrots stalks celery potatoes
Viewed: 37 - Published at: 9 years agoIngredients
- 1/2 c. flour
- 2 tsp. salt
- 1 tsp. paprika
- pinch of pepper
- 2 lb. stew meat
- 1/4 c. oil
- 4 medium onions, peeled
- 1 bay leaf
- 1 Tbsp. Worcestershire sauce
- water
- 1 c. white wine
- 1 lb. carrots, peeled and cut into chunks
- 6 to 8 stalks celery, cut in 1-inch lengths
- 6 medium potatoes, peeled and cut in quarters
Method
- Combine flour, salt, pepper and paprika in a small paper bag. Toss meat cubes in bag to coat each piece.
- Remove meat.
- Save flour.
- Brown meat in hot oil in heavy large pot. When brown slice 1 onion very thinly over meat.
- Add bay leaf and stir in flour remaining in bag.
- Add Worcestershire sauce and enough liquid (wine and water) to almost cover meat.
- Cover and cook over low heat for about 2 hours until meat is tender.
- Add vegetables. Bring to a boil.
- Cover and turn down heat to medium for about 30 to 45 minutes until vegetables are tender.
- Serve broth as gravy as it is or thicken with cornstarch dissolved in water.
- Stir constantly as it thickens and turns clear.
